| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine |
| 1/3 |
c |
Honey |
| 1 |
|
Egg |
| 1 1/2 |
ts |
Orange peel; finely shredded |
| 4 |
ts |
Orange juice |
| 1 |
c |
Finely chopped pecans |
| 1/2 |
c |
Red candied cherries |
INSTRUCTIONS
Cut cherries in the shape of poinsettias make these cookies holiday
favorites.
Directions: =A01 In a large mixing bowl, beat butter until softened. Beat
in honey. Add egg yolk, orange peel and orange juice and mix well. =A02 In
a separate bowl, stir together the flour, baking soda, nutmeg and salt. Add
flour mixture to the butter mixture and beat until well mixed. Cover and
chill at least 3 hours. =A03 Preheat oven to 325 degree F. =A04 Separate
egg and slightly beat egg white. Shape dough into 1-inch balls. Roll in egg
white and then in the nuts. Place 2 inches apart on an ungreased cookie
sheet. =A05 Cut each cherry into 6-8 wedges. Place 4 or 5 wedges atop each
ball so that it looks like a flower; press lightly. Bake for 15-18 minutes.
Remove and cool on rack. Makes 3 dozen
Posted to Bakery-Shoppe Digest V1 #422 by Shelley Sparks
<ssparks@mailbox.arn.net> on Nov 29, 1997
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